75 g each,
red and green pepper, de-seeded and chopped
onion, peeled and grated
2 tsp salt
blanched almonds, skinned, lightly toasted, chopped
Put rice into a saucepan with
tomato juice, boiling water, red and green pepper, onion, salt and
two thirds of the nuts. Bring to boil, lower heat and
cover. Simmer 15 to 20 minutes or until
grains are plump and tender and have absorbed all the liquid. Fluff up with a fork, tip into a
serving dish and sprinkle rest of nuts on top.
Note - Mounded with grated cheese and
accompanied by a mixed salad or cooked greens, this is a thoroughly
enjoyable dish containing almonds, southern Europe's favorite nut.